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Whole30 Korean BBQ Beef Tacos or Lettuce Wraps

Easy korean beef tacos topped with a sweet and tangy mango slaw. This healthy slow cooker korean bbq beef tacos recipe is is perfect for healthy alternative when you are craving takeout, plus it's easy! Try the korean bbq beef on a lettuce wraps, jicama wraps or on a salad.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine korean

Equipment

  • Slow cooker

Ingredients
  

Slowcooker Korean BBQ Beef

  • 1 1/2 - 2 Lbs skirt steak
  • 1/4 c coconut aminos
  • 2 tbsp pineapple juice
  • 2 tbsp rice vinegar
  • 3 garlic cloves
  • 1 tsp minced ginger

Mango Slaw

  • 3 C Coleslaw mix or shredded cabbage
  • 1 C Mango, diced or julienned
  • 1/2 C cilantro, chopped
  • 1/2 lime. juiced

Spicy Aioli

  • 1/2 C Mayo whole30 compliant
  • 1 tbsp sriracha
  • 1/2 tbsp rice vinegar
  • 1/2 tsp garlic powder
  • 1 tsp coconut aminos

For Serving

  • bibb or butter lettuce for lettuce wraps
  • grain free, flour or jicama tortillas for tacos
  • Cauliflower or white/brown rice for bowls

Instructions
 

  • To the slowcooker: add all of the beef ingredients. Cook on low for 6-8 hours or high for 3-4.
    When cooking time has completed, remove beef. Shred using two forks and add back to the slowcooker to allow the beef to soak in the sauce until ready to serve.
  • Right before serving: In a bowl, combine all the slaw ingredients.
  • For Spicy Aioli, make in advance or right before service. Combine all ingredients in a small bowl. Store in the fridge for up to 5 days.
  • Serve shredded beef in lettuce wraps, or as tacos. Top with slaw & spicy Aioli.
Keyword baby led weaning, breakfast, breakfast bake, burrito, chicken, chopped salad, chorizo, gluten free, korean, paleo, tacos, Takeout, whole30